Dry roast the rice flour on high heat, stirring continuously, until it turns a darker brown - probably about 10 minutes. Set aside.

Saute mushroom and onion in oil for 5 minutes. Add a small amount of water (about 1/4 cup) to the mushrooms and onions and saute for about 7-10 minutes. Add rice flour 2 cups of water, thyme, and rosemary. Bring to a boil.
Turn off heat and set aside.
Mix miso with 1/2 cup water and bring it just under cooking temperature and mix it with the rest of the ingredients.